Description
Marshmallow Pie brings pure delight to your dessert table with minimal effort and maximum flavor. Creamy, light, and totally crowd-pleasing, this simple treat will become your new go-to sweet for family gatherings and casual get-togethers.
Ingredients
Scale
Pie Base:
- 1 graham cracker crust
Marshmallow Filling:
- 2 cups mini marshmallows
- 1 cup heavy cream
- ½ cup powdered sugar
Flavoring:
- 1 teaspoon vanilla extract
Instructions
- Pour 1 cup of heavy cream into a chilled mixing bowl. Whip with an electric mixer at medium-high speed for 2-3 minutes until soft peaks develop.
- Add ½ cup powdered sugar and 1 teaspoon vanilla extract to the whipped cream. Continue beating for another 1-2 minutes until stiff peaks form.
- Carefully incorporate 2 cups mini marshmallows into the cream mixture using a rubber spatula. Fold gently to maintain the cream’s airy texture.
- Transfer the fluffy marshmallow mixture into your pre-made graham cracker crust. Spread evenly using the back of a spoon to create a smooth surface.
- Place the pie in the refrigerator for a minimum of 4 hours, allowing it to set completely and develop a firm, creamy consistency.
- Remove from the refrigerator 10 minutes before serving to soften slightly and enhance the marshmallow cream’s texture.
Notes
- Whip the cream carefully to avoid overbeating, which can turn it grainy and cause separation.
- Use room temperature marshmallows for smoother folding and more even distribution in the pie.
- For a gluten-free version, swap the graham cracker crust with a nut-based or gluten-free cookie crust.
- Garnish with chocolate shavings or toasted marshmallows for extra texture and visual appeal.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Pies
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 261 kcal
- Sugar: 30 g
- Sodium: 82 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 28 g
- Fiber: 0.4 g
- Protein: 1.2 g
- Cholesterol: 50 mg